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Marzena Zając
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Marzena Zając
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Marzena Zając
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1
Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations
by
Marzena
Zając
,
Iwona Duda
,
Łukasz Skoczylas
,
Małgorzata Tabaszewska
Published 2020-12-01
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Article
2
Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for...
by
Joanna Tkaczewska
,
Piotr Kulawik
,
Małgorzata Morawska-Tota
,
Marzena
Zając
,
Paulina Guzik
,
Łukasz Tota
,
Paulina Pająk
,
Robert Duliński
,
Adam Florkiewicz
,
Władysław Migdał
Published 2021-03-01
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